BAKED CHOCOLATE

PROBLEM TO BE SOLVED: To provide a baked chocolate having a good cacao flavor, without causing sensation of powder-likeness, foreign taste, or miscellaneous taste after baking even for a blending with a large content of milk protein.SOLUTION: A dough for baked chocolate includes 0.001 to 5 mass% (so...

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Bibliographic Details
Main Author OGURA MINORU
Format Patent
LanguageEnglish
Japanese
Published 13.11.2014
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PROBLEM TO BE SOLVED: To provide a baked chocolate having a good cacao flavor, without causing sensation of powder-likeness, foreign taste, or miscellaneous taste after baking even for a blending with a large content of milk protein.SOLUTION: A dough for baked chocolate includes 0.001 to 5 mass% (solid content) whey mineral. In particular, the whey mineral having a calcium content less than 2 mass% in solid content is preferred. 【課題】乳タンパク質等を多く含む配合であっても、焼成後に粉っぽさや異味・雑味を感じることなく、カカオ風味良好な焼成チョコレートを提供すること。【解決手段】焼成チョコレート生地に乳清ミネラルを０．００１〜５質量％（固形分）含有させることで上記課題を解決できる。上記乳清ミネラルは固形分中のカルシウム含量が２質量％未満のものがとくに好ましい。【選択図】なし
Bibliography:Application Number: JP20130087656